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Southern Fried Green Tomatoes Recipe

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★★★★★

4.5 from 90 reviews

A classic Southern recipe featuring unripe green tomatoes coated in a seasoned cornmeal and flour mixture, then deep-fried to golden, crispy perfection. These Southern Fried Green Tomatoes are a crunchy, tangy treat perfect as an appetizer, side dish, or sandwich topping, served best hot with your favorite dipping sauces like remoulade or comeback sauce.

Ingredients

Scale

Tomatoes

  • 4 medium unripened green tomatoes, sliced 1/2-inch thick

Dredging Mixture

  • 1 cup self-rising flour (or all-purpose flour)
  • 1 cup yellow cornmeal
  • 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)

Wet Mixture

  • 2 large eggs
  • 1/2 cup whole buttermilk
  • hot sauce, to taste (Louisiana-style recommended)

For Frying and Garnish

  • Peanut oil (or any high smoke-point oil), enough for 2 inches deep in skillet
  • Flaky salt, for garnishing (optional)

Instructions

  1. Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick rounds. Discard or eat the top and bottom parts as they are less fleshy. Pat the tomato slices dry using a paper towel to remove excess moisture.
  2. Set up the dredging station: Prepare two shallow dishes. In the first, whisk together the flour, cornmeal, and Creole Cajun seasoning until evenly combined. In the second dish, whisk the eggs, buttermilk, and your preferred amount of hot sauce until smooth. Set a baking sheet or large plate aside to place dredged tomatoes.
  3. Dredge the tomatoes: Working in batches, dip each tomato slice first into the wet mixture, ensuring all surfaces are coated. Then firmly press into the flour and cornmeal mixture, covering completely and shaking off any excess. Arrange the coated slices on the baking sheet or plate.
  4. Rest the tomatoes: Allow the coated tomato slices to rest while you heat the oil, helping the coating adhere better during frying.
  5. Heat the oil: In a large cast iron skillet, pour enough peanut oil to reach 2 inches deep. Heat over medium until the oil reaches a temperature of 350-375°F. Use a thermometer for precise control if available.
  6. Fry the tomatoes: Carefully fry the tomato slices in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown and crispy. Use a slotted utensil to transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat oil to 350°F between batches if needed.
  7. Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately as is or with dipping sauces like remoulade, tartar, or comeback sauce. They also make a delicious addition to sandwiches or burgers. Enjoy!

Notes

  • Use firm, unripe green tomatoes for the best texture and flavor.
  • Maintaining the oil temperature between 350-375°F is key for crispiness without excess oil absorption.
  • If you don’t have self-rising flour, use all-purpose flour with a teaspoon of baking powder added.
  • Peanut oil is recommended for its high smoke point and neutral flavor, but any high smoke-point oil like canola or vegetable oil works well.
  • Letting the tomatoes rest after dredging helps the breading stick better during frying.
  • Serve immediately for best texture; leftovers can be reheated in a hot oven or air fryer.

Keywords: fried green tomatoes, southern fried green tomatoes, deep fried tomatoes, crispy tomato recipe, southern appetizer

Find it online: https://amayaharis.com/southern-fried-green-tomatoes-recipe/